@article{li_pernell_ferruzzi_2018, title={Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin}, volume={77}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2017.11.028}, abstractNote={As well-documented inhibitors of starch digestive enzymes, dietary phenolics are less known for the ability to modify starch structures and functionality. This study aimed to characterize changes in starch structures by complexing individual phenolic acids with maize amylopectin and potato starch respectively, and to determine pasting properties and digestibility of the resulting complexes. FTIR-ATR results confirmed (995/1022 and 1047/1022 cm−1/cm−1) reduced crystallinity in short-range order of both starches, which were likely caused by a decrease in moisture content and/or by attenuation of molecular interactions in both crystalline and amorphous lamellas. Measurements of apparent amylose content and amylose leaching discovered formation of amylose-like structures in amylopectin and V-type amylose in potato starch. These structural changes were negatively associated with pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity. Digestibility was modestly lower for starch-phenolic acid complexes than for native starch and starch-phenolic acids mixtures. More interestingly, a small fraction of phenolic acids remained bound to starch molecules after pasting of starch-phenolic acid complexes, suggesting bound phenolic acids as a potential factor inhibiting starch hydrolysis.}, journal={FOOD HYDROCOLLOIDS}, author={Li, Min and Pernell, Chris and Ferruzzi, Mario G.}, year={2018}, month={Apr}, pages={843–852} }
 @article{joyner_pernell_daubert_2014, title={Beyond surface selection: The impact of different methodologies on tribological measurements}, volume={134}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2014.03.003}, abstractNote={Emerging links between food friction and sensory texture have prompted an increase in food tribology studies. Soft tribological surfaces (e.g. elastomers) are used in these studies to mimic conditions in the oral cavity. However, measurement protocols and tribological surfaces vary among food tribological studies. Because the majority of these studies use empirical measurements, it is difficult to quantitatively compare their results. Although the effects of surface hydrophobicity, roughness, and modulus on friction coefficient measurements have been examined, there has been little study of variability due to differences in measurement parameters. Therefore, this study examined the effect of different measurement parameters on friction coefficient magnitude and variation. Tribological data were affected by multiple measurement parameters. A measurement protocol that yielded repeatable measurements with low variation was proposed based on these results. It is suggested that a standard protocol for food tribological measurements be adopted to enable proper data comparison among studies.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Joyner, Helen S. and Pernell, Chris W. and Daubert, Christopher R.}, year={2014}, month={Aug}, pages={45–58} }
 @article{joyner_pernell_daubert_2014, title={Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12439}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Joyner, Helen S. and Pernell, Chris W. and Daubert, Christopher R.}, year={2014}, month={May}, pages={E867–E880} }
 @article{joyner_pernell_daubert_2014, title={Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors}, volume={56}, ISSN={["1573-2711"]}, DOI={10.1007/s11249-014-0393-1}, number={1}, journal={TRIBOLOGY LETTERS}, author={Joyner, Helen S. and Pernell, Chris W. and Daubert, Christopher R.}, year={2014}, month={Oct}, pages={143–160} }
 @article{joyner_pernell_daubert_2014, title={Impact of parameter settings on normal force and gap height during tribological measurements}, volume={137}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2014.03.019}, abstractNote={There has been increased interest over the past decade to use soft tribology to mimic conditions in the oral cavity. Tribological measurements in these studies have been performed on a variety of instruments, both commercial and custom-made. While the effects of tribological surface characteristics (e.g. roughness, modulus, hydrophobicity) on tribological measurements have been examined, there has been little study of measurement variability due to differences in tribometer settings. Therefore, this study examined the effect of different tribometer measurement parameters on the magnitude and fluctuation of normal force, gap height, and friction coefficient. The instantaneous values of normal force and gap height, and the extent of fluctuation of those measurements, were affected by multiple instrument parameters. Friction coefficient values were not significantly affected by instrumental parameters; however, fluctuations in normal force and gap height can contribute to data variation, reducing measurement precision and adding confounding factors to data.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Joyner, Helen S. and Pernell, Chris W. and Daubert, Christopher R.}, year={2014}, month={Sep}, pages={51–63} }
 @article{pernell_foegeding_luck_davis_2004, title={Properties of whey and egg white protein foams (vol 204, pg 9, 2002)}, volume={238}, ISSN={["1873-4359"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-2442575970&partnerID=MN8TOARS}, DOI={10.1016/j.colsurfa.2004.03.003}, number={1-3}, journal={COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS}, author={Pernell, CW and Foegeding, EA and Luck, PJ and Davis, JP}, year={2004}, month={May}, pages={161–161} }
 @article{pernell_luck_foegeding_daubert_2002, title={Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate}, volume={67}, ISSN={["0022-1147"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0036812822&partnerID=MN8TOARS}, DOI={10.1111/j.1365-2621.2002.tb08843.x}, abstractNote={ABSTRACT:  Angel food cakes made from egg white or whey protein foams were compared. Cakes were evaluated based on final volume, dynamic volume change, and rheological transitions during baking. Cake expansion during baking was a function of protein concentration regardless of protein type. Cakes containing whey proteins had a lower ability to prevent collapse once starch gelatinization started during baking. Heat‐treating whey proteins or adding xanthan gum increases cake volume, but not to the extent of egg‐white proteins. Cakes containing egg‐white proteins became more elastic at 60 to 85 °C than those containing whey proteins, indicating physical differences in the heat‐set protein foam network associated with protein type.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Pernell, CW and Luck, PJ and Foegeding, EA and Daubert, CR}, year={2002}, month={Oct}, pages={2945–2951} }
 @article{pernell_foegeding_daubert_2000, title={Measurement of the yield stress of protein foams by vane rheometry}, volume={65}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2000.tb15964.x}, abstractNote={ABSTRACT:}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Pernell, CW and Foegeding, EA and Daubert, CR}, year={2000}, pages={110–114} }